Tortellini Salad with Asparagus

With the start of summer I am always looking for recipes for good salads. My criteria is something that is somewhat healthy, tasty and of course looks good. I found this Tortellini Salad with Asparagus and Fresh Basil Vinaigrette in “America’s Test Kitchen – Make -Ahead Cookbook”. I took it to my cousins for Mother’s day and it was a big hit. It was so good I made it again this weekend.

These are the ingredients that you will need for the salad:

1 pound thin asparagus, trimmed and cut into 1” lengths

Salt and pepper

1 pound dried cheese tortellini

3 Tablespoons lemon juice, plus extra for seasoning.

I shallot, minced

2 garlic cloves, minced

½ cup extra virgin olive oil

12 ounces cherry tomatoes, halved

1 ounce Parmesan cheese grated (1/2 cup)

¾ cups chopped fresh basil, mint or parsley

¼ cup pine nuts, toasted

To get started you will want to trim the asparagus and then cut into 1″ lengths. While you are doing this bring 4 quarts water to boil in large pot. Fill a large bowl half way with ice and water. Add asparagus and 1 Tablespoon salt to boiling water and cook until crisp-tender, about two minutes. Using slotted spoon, transfer asparagus to ice water and let cool, about 2 minutes. Drain and pat dry.